This Cinco de Mayo, ditch the muddy-tasting store-bought guacamole and try your hand at the fresh stuff. You and your amigos will be happy you did.

Authentic Homestyle Guacamole

Serves 8

4 large, ripe avocados, halved and pitted

1/2 cup finely chopped red or Spanish onion (about 1 small onion)

2 Roma tomatoes, seeded and chopped

1/2 cup (about half a bunch) of chopped cilantro, leaves only

2 jalapeño chilies or to taste; stems and seeds removed, then finely minced

2 serrano chilies or to taste; stems and seeds removed, then finely minced

Juice of 1 or 2 limes, depending on the size of the lime (about 2 tablespoons)

1 clove garlic, minced or pressed

1 teaspoon Knorr’s powdered chicken stock

1 teaspoon California chile powder

1/2 teaspoon freshly ground black pepper or to taste

Using a large spoon, remove the flesh from the avocados and place in a bowl. Use a fork to gently mash the avocados just enough to break up the bigger pieces (you want it a bit chunky so it has some texture). Add the rest of the ingredients. Mix gently to combine, taking care not to over mix.

From the kitchen of Anita L. Arambula

How to tell if an avocado is ripe

Some years ago, I was at a local farmers market and a vendor explained to me how to pick avocados. I’ve been using this method ever since.

Gently press down on the tip of your nose. Now touch the avocado. If they feel similar, this avocado is just right.

Finally, remove the nubby portion of the stem. Is the flesh revealed under that nub brown-spotted? If so, move on; the fruit has already started to brown inside. If however, it’s green when you remove it, then it’s perfect

Anita L. Arambula is the author of the website www.confessionsofafoodie.me